As one of Hollywood's most iconic sex symbols, Marilyn Monroe -- who died at age 36 in 1962 -- has been the subject of numerous biographies, TV movies, screen documentaries, Andy Warhol silk screens and thousands of magazine and newspaper articles.
Is there anything that the American public doesn't know about the former Norma Jean Mortensen?
Well, she cooked. And this week, the New York Times reported that a new book, Fragments (Farrar, Straus & Giroux; $30) includes a recipe in Monroe's handwriting for stuffing (along with scribbles on envelopes, rare photographs, poems and intimate personal observations). The New York Times writers, cookbook-writing brothers Matt Lee and Ted Lee, actually followed the recipe and prepared the dish.
The recipe, write Mr. Lee and Mr. Lee, is labor-intensive.
"More than two hours passed as we soaked and shredded sourdough (to be fair, soggy sourdough nearly shreds itself), peeled hard-boiled eggs, simmered livers in water, browned the beef, cracked pepper, chopped and measured. When the ingredients were finally laid out, they filled 15 ramekins and bowls. Did Marilyn really have this much time on her hands?The Times article inspired a follow-up today -- with the recipe -- in the LA Weekly. And a critical slam from Death + Taxes.